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Topic: My 4th Lancashire (Read 1414 times)

It's been a while since I've made one of these, so I figured it was time to give it another go. These are a fairly quick make as far as cheddar types go, and it peaks around 2 months. It isn't intended for long aging, as the long floc makes the curds a bit moist for that, but it is a nice one for the table early on. Just in the first press as I post the notes here, but I'll update as things happen and will eventually add a photo.

1) Add culture, (time: 8:00) 2) Warm to 31.1 0C, stirring gently. Turn off heat. (started warming around 8:00 am; 3.6 litres boiling, 0.7 litre tap in lrg pot; reached 31.3 at 8:19)3) ripen for 45 minutes, at 31.1 0C. (start time: 8:19 end time: 9:04 end Temp: 30.4 oC).3) Add ¼ tsp CaCl in egg cup of water (time 9:05 temp 30.4 oC).4) Add rennet. Time: 9:07:30 Temp 30.4 oC (set back in warm water bath of 34 C) Floc time 9:23:00 = 15 min 30 sec. Use 3.5x multiplier = 54 minutes 15 s. Time to cut is : 10:01:45 ) 5) Cut curd into 1 CM pieces (good curd)6) Let curds stand for 10 minutes to firm up. (START TIME : 10:10; temp 30.9 0C : I’ve increased heal time from 5 to 10).7) Stir curds for 10 minutes until they release more whey, become firmer and float freely in the whey. (10:20 - 10:31; end temp 31.5 0C)8) Let settle about 10 minutes.(10:31-1041 Temp 31.5 0C) increased to 10 minutes fr 59) Drain off whey through cloth-lined colander. 10) Move the cloth full of curds to pot and press down with your hand to knit them together. Twist the cheesecloth around the curd to expel some more whey and to help them knit. 11) Put the lid back on the pot and put pot in warm water to keep the curds warm. Let stand for 15 minutes. (11:07-11:22) 12 ) Turn the cake of curd over and hold for 15 more minutes. Start time (11:25-11:40)13) Cut cake of curd in half and pile one piece on top of the other in the pot. Cover and hold for another 15 minutes. The two halves will knit together into one piece. (start time: 11:40-11:55) 14) Mill into large lumps (size of large walnut) and add salt15) Fill prepared mold with curds press at 10 kg (PSI 0.71) for 1 hour. (start 12:15-1:15)16) Remove from press, flip and re-dress the wheel of cheese. (1:15-2:15) Press at 20 kg (PSI 1.43)17) Press overnight at 35.2 kg (PSI 2.53). (between 2:15-7:00 flipped a number of times as it started to tilt, so 3 or 4 “recovery” flips to flatten out the two faces. Finally removed 6:00 am; 1376g out of press) (excellent knit 15.6 cm diameter x 6.1 cm height; 1.18 g/cc)

Ok, so, had to continue to adjust the weights on this as it was tending to tilt, but we finally got there. The cheese is 1376g out of the press, although I had dropped two chunks after milling, so it's fairly typical of my weights at this stage. It was 15.6 x 6.1 cm, for a density of 1.18 g/ccm. It will dry out to around 1.1 - 1.2 kg I would expect. Anyway, the knit is really good, and I'm pleased with the result. Now, time to air dry for 3 to 5 days, and then into the cave for a couple months.

Just remember, this make is tailored for short aging (2 months), it's not a long aging cheese because of the moisture.

As for the flavour CWRebel, yes it's quite different. It doesn't have the tang that caerphilly has (perhaps because it's aged out a bit), but also, two of my three previous makes were very mild. The last one, however, have a very sharp flavour which I'm hoping to get again this time. Will see.

- Jeff

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The wise do not always start out on the right path, but they do know when to change course.

Into the cave today at 1214g. Nice and dry on the outside. I'm thinking I will wash this with saturated brine for a week or so as I do the Beaufort as they are in the same box. Will keep contamination at a minimum. Will see.

- jeff

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The wise do not always start out on the right path, but they do know when to change course.

Just updating this one as it is almost 2 months since making and that's when it is normally cut into. Basically, once in the cave I washed it with saturated brine (one face per day, sides alternating day) for about a week or so. It developed a slight "schmier" in the process. I stopped after that and since then have done very little other than the occasional brushing (even that has been very infrequent). It now weighs 1004g. May cut into it this evening when friends are over for supper. Will see.

Cut into this today. Is very nice, firm but crumbly paste. It has a good flavour, a bit sharp, which I like. Everyone gave it a thumbs up, so that's good. The rind is nice too, a bit chewy, but no off flavours or overly mouldy bits. Basically, I'm pleased and would make this again without any need to vary this make protocol.

Thanks! The rind looks more like the first picture than the cut one, in that it is dark (as Boofer noted), though it does have a dusty geo coat too. The geo seems to have stolen the show in the 2nd photo. Once this one warms up the flavour is really good, our first bites were early out of the fridge, but then we had some more and it was very good.

- Jeff

Logged

The wise do not always start out on the right path, but they do know when to change course.